3. Preserve the pork belly with the fine rice wine and 1/2 cups of Acanthopanax water for a half an hour.

4. Make the seasoning sauce with the rest of the Acanthopanax water.

5. Mix the Acanthopanax with the pork belly. Leave them for 30 minutes then stir them.

ACANTHOPANAX
Acanthopanax, which has five leaves, has a bitter and spicy taste. Its properties help keep the body warm. Acanthopanax helps keep tendons and bones strong by supporting the liver and kidneys. Therefore, it is particularly good to alleviate backache, aching knees, fractures, bruising and oedema.